Articles
Schwarzviertler — A Shadowy Dunkel From A “Dark Block”
This article is about an unusual, very dark Bavarian dunkel called Schwarzviertler that I encountered during my peregrinations through the world of beer. It is made by Braumeister Cornelius Faust of Brauhaus
Glassware for Your Brew
Present your carefully crafted homebrew in a manner that shows off all of its attributes.
Helles and Kölsch: Germany’s Session Beers
Nothing goes with summer like the bottom-fermented helles from Munich and the top-fermented Kölsch from Cologne.
Starter Guide to Decoction Mashing
As brewing has evolved some techniques that were once considered essential have become obsolete. Decoction mashing, however, arguably maintains important aspects of crafting a well-respected beer. But its role has changed. In
German Gose: Popular but misunderstood
While the style was once nearly extinct, Gose has been revitalized among craft and homebrewers in recent years.
Under Pressure: Capturing CO2 During Fermentation
There are some who say that a beer whose entire fermenting and aging life is maintained at positive pressure — around 15 psi —tastes much better. Dr. Chris White of White Labs believes that not only pro
Bacon Beer
Breakfast is the most important meal of the day — because many breakfast food ingredients can be used in beer. Check out this recipe for using bacon – yes, bacon – in your next brew!
Modern Meadmaking
Mead, which is a fermented beverage made from honey, is arguably one of the oldest alcoholic beverages. Vessels found in China dating back to 7000 BC have organic compounds consistent with fermented
Traditional Mead: Tips from the Pros
Two meadmakers share their tips and procedure to make a traditional mead.
Mead: From Nectar to Nirvana
Flowers make nectar. Bees make honey…and homebrewers make mead. Or, at least they can after reading our primer on making the "nectar of the gods." Plus: sweet and semi-sweet mead recipes
Fruit Cocktail: Make a Melomel
Raspberries, blackberries, peaches and more: From grocery stores to farmers’ markets, fresh fruit is abundant come summer. So it’s the perfect time to try a melomel, a mead made with honey and
Cereal Mashing
Cereal mashing allows you to mash corn grits, rice or unmalted wheat for certain beer styles. It also allows you to experiment with virtually any starchy food. Plus: a “corny” cream ale recipe.
